I use a brown paper bag when roasting my turkeysIts easyThey say not to used the paper bags that have ink but I have because I had no choice lolWhat I do is take a small rack and place it inside the bag on the bottomThe bag (with rack) is placed in the roasting panI usually use a stapler to close the end upI add water at the bottom of the roasting pan to keep steam going and lessen dryness Its very difficult to keep the entire bag from touching the turkey yet have the bag sealed so - whatever, it touches the birdNot a big dealIts not touching the heating elements of the oven and thats all I'm worried aboutI usually take butter and slip it under the turkey skin - looks sort of funny and sounds gross but makes a differenceMy daughter formed the butter pats in the form of boobs so that it looks like the turkey has boobs (before cooked, of course)I spread butter on the outside of the skin and (including under the wings) I then, stuff my bird with dressingI roast it on 350 degrees for the first hour and then turn it down to 325 degrees and calculate 15 mins per poundYou need to allow time and weight of turkey stuffing there too- if you stuff itONE THING IS VERY IMPORTANT! Make sure that after you get the bird in the oven, you need to clean up all the chicken mess with bleach or some sort of disinfectantIf you don't, people can get Salmonilla poisoning and become very sick 'ats all i gots ta say 'bout dat'
Saturday night at 10:30 and Rake is debating the virtues of aluminum foil? What is WRONG with THIS picture! .grins wickedlyWell, the Reynolds company says it matters not, but I prefer the shiny side out.it just seems improper to put the dull side out, rather like wrapping a package with the wrong side of the gift-wrap!
If you use a bag, your turkey is gonna be PERFECT and juicyNot only that, but it will take less time whether you stuff or notClean the bird, stuff it with your favorite recipe (if you don't have one, here's a down and dirty easy one that comes out perfect everytime: depending on the size of your turkey: 1 Bag of Pepperidge Farm Stuffing 4-5 stalks of celery- chopped 1 onion - chopped Chopped Mushrooms, apples (optional) salt Pepper - liberally if you like a bit of a bite Poultry seasoning - 1 - 2 tablespoons Paprika - a dusting (all spices to taste, but go easy on the salt - say 1/2 tablespoon) 1 pound of butter melted 1 can of Chicken Stock Mix all dry ingredients together with the chopped vegiesYou should be able to smell the poultry seasoning at this pointIf not, add a little more and mix again thoroughlyPlace in turkey cavities (you may want to use pastry cloth for easy removal of the stuffing) Pour melted butter with the chicken stock in equal amounts over the the stuffing once stuffing is, well stuffed in the turkey, then sew or seal the turkey skin over the cavitiesNeedle and thread work just fineRub the outside of the bird with melted butter and dust with paprikaPlace in a bag that has been dusted with flourtie the bag up, cut a couple holes in it for venting and figure about 15 - to 20 minutes per stuffed pound for cooking at 325 degreesBon apetit
I fix turkey and dressing the old fashioned way, and it's simple and easyFor a 12-15 lb turkey mix up the following for the stuffing: 2 bags of Pepperidge farm Herb seasoned croutons 4-6 stalks of celery chopped 1 large onion chopped chicken or turkey broth to moisten Allow your turkey to thaw in the fridge and wash it out well in the sink after removing the giblet bagI just throw it away cuz we don't care for those partsPlace the turkey in a large deep roaster pan that has been lined with heavy duty aluminum foil Rub outside and inside of the turkey well with salt, then stuff it with the above mixtureIf you have more than will fit inside the turkey, you can put it outside the turkey, pressing some under the wings and stuffing the neck end, for exampleUse aluminum foil to cover the turkey folding the edges together to seal it wellHere's the key to moist turkey.pour water in the pan OUTSIDE the foil wrapped turkey like 2-3 cups so you can see it in the pan but way before it overflowsDepends on the pan how muchKeep adding water as it evaporates, maybe check it every couple of hoursI get the turkey ready at night then keep in in the refrig until about 5am then I put it in the oven at about 300 degrees and then go back to bedand by lunchtime it's well done and ready for dinner You wake up to something smelling yummy from the kitchen! This works for an electric oven but I tried it once in my mother in law's gas oven and it wasn't nearly as good YOU CAN DO IT! Have fun.
NEVER FAIL!!!!!! Follow the instructions on the boxBut.use a spoon of flour.or any other baking mix.I've used pancake in a bind in the back of the bag.Once you have your turkey washed out and inside gunk out.Up under the skin.add some margarine.even cutting a slit into it can help.Also, I always make my turkey first, cover it in a towel while it sits and before cutting it.I pour the juices all over it.also saving the gel juice for left overs.gives you some added extra moist for leftoversYou can freeze leftovers as wellPut margarine all over the turkey.it's better than oil if you want flavorFeel free to check on it as it cooks.but, mine always turns out fine.I turn the heat down by 20 degrees when it's done and cook it an extra half an hour.I also open the bag and put more juices over it.as it cooksThe only person who can mess this up is one of my aunts.LOL I use a stick of margarine or a cup of the soft spread.under the skin, on, and just loose in the bagGOOD LUCK!!!!!!! I also go by the time on the box.it works out perfect for the size.I just like to add the extra for a browner turkeyIf the top browns too fast ver with foil or turn the heat down some.
